Concentrated liquid diet

ABSTRACT

The concentrated liquid diet disclosed is a concentrated liquid diet having a total amount of a medium-chain fatty acid having 8 carbon atoms and a medium-chain fatty acid having 10 carbon atoms included as constitutive fatty acids of a triglyceride being 2.5 to 8.0 g per 100 kcal of the energy of the concentrated liquid diet, the concentrated liquid diet having in the total mass of the medium-chain fatty acid having 8 carbon atoms and the medium-chain fatty acid having 10 carbon atoms the rate of the medium-chain fatty acid having 10 carbon atoms being no less than 60% by mass, and the rate of the medium-chain fatty acid having 8 carbon atoms being no greater than 40% by mass.

CROSS RELATED APPLICATIONS

This application is a continuation of International ApplicationPCT/JP2009/005656, filed Oct. 27, 2009, which claims priority fromJapanese Application No. 2008-285832, filed Nov. 6, 2008, and JapaneseApplication No. 2009-116959, filed May 13, 2009. The disclosures of theprior applications are considered part of (and are incorporated byreference in) the disclosure of this application.

TECHNICAL FIELD

The present invention relates to a concentrated liquid diet. Moreparticularly, the present invention relates to a concentrated liquiddiet that is less likely to strain the stomach irrespective ofcontaining a fat and oil as a principal energy source.

BACKGROUND ART

Concentrated liquid diets are used for nutritional support of elderlypeople, hospitalized patients and the like. Therefore, concentratedliquid diets are required to contain nutrients such as proteins, lipids,glucides and minerals blended with a good balance.

On the other hand, in the case of patients prior to and/or following anoperation, an element composition that provides energy and proteins forrepairing the damaged tissue to be promptly supplied is desired ratherthan the nutrition balance. Nutrients available as an energy sourceinclude proteins, lipids and glucides, and proteins are readily utilizedfor energy subsequent to glucides. Thus, as a result of consumption ofproteins as an energy source, deficiency in proteins may be caused whichare required as components for the bodily reparative tissue, or requiredin an immunoreaction. As a fatty acid having an effect of suppressingconsumption of such proteins as an energy source, medium-chain fattyacids have been known. In addition, medium-chain fatty acids are quicklyabsorbed in the gastrointestinal tract, and degraded extremely fast inthe liver and energized. Therefore, it is believed that the energy canbe supplied efficiently without allowing proteins to be excessivelyconsumed as an energy source, if a large amount of a medium-chain fattyacid can be blended in a liquid diet.

However, fats and oils ingested in a large amount may, in general, leadto strain on the stomach such as heavy stomach feeling, and themedium-chain fatty acids may also induce discomfort of the upper abdomensuch as heavy stomach feeling and irritation of stomach when a largeamount is ingested at a single time. Therefore, a medium-chain fattyacid is not blended in a large amount. In fact, although a liquid dietblended with a triglyceride including a medium-chain fatty acid as aconstitutive fatty acid was reported (Patent Documents 1 and 2), theamount blended therein is limited to a low level. Thus, development of aconcentrated liquid diet that contains a large amount of a medium-chainfatty acid, and that is less likely to strain the stomach has beendesired.

Patent Document 1: Japanese Unexamined Patent Application, PublicationNo. 2001-245633

Patent Document 2: Japanese Unexamined Patent Application, PublicationNo. 2006-136318

DISCLOSURE OF THE INVENTION Problems to be Solved by the Invention

The present invention was made in view of the foregoing circumstances,and an object of the present invention is to provide a concentratedliquid diet that contains a large amount of medium-chain fatty acidscapable of efficiently supplying energy, and that is less likely tostrain the stomach.

Means for Solving the Problems

The present inventor thoroughly investigated in order to solve theaforementioned problems, and consequently found that selectingn-octanoic acid that is a fatty acid having 8 carbon atoms andn-decanoic acid that is a fatty acid having 10 carbon atoms asmedium-chain fatty acids that constitute the triglyceride, and includingn-decanoic acid at a rate greater than n-octanoic acid enablemedium-chain fatty acids having favorable energy efficiency to beingested in a large amount without significantly straining the stomach.Accordingly, the present invention was accomplished. More specifically,the present invention provides as in the following.

A first aspect of the present invention provides a concentrated liquiddiet having a total amount of a medium-chain fatty acid having 8 carbonatoms and a medium-chain fatty acid having 10 carbon atoms included asconstitutive fatty acids of a triglyceride being 2.5 to 8.0 g per 100kcal of the energy of the concentrated liquid diet, the concentratedliquid diet having in the total mass of the medium-chain fatty acidhaving 8 carbon atoms and the medium-chain fatty acid having 10 carbonatoms a rate of the medium-chain fatty acid having 10 carbon atoms beingno less than 60% by mass, and a rate of the medium-chain fatty acidhaving 8 carbon atoms being no greater than 40% by mass.

A second aspect of the present invention provides the concentratedliquid diet according to the first aspect, in which the total amount ofthe medium-chain fatty acid having 8 carbon atoms and the medium-chainfatty acid having 10 carbon atoms included as constitutive fatty acidsof the triglyceride is 2.5 to 6 g per 100 kcal of the energy of theconcentrated liquid diet.

A third aspect of the present invention provides the concentrated liquiddiet according to the first or second aspect, in which, in the totalmass of the medium-chain fatty acid having 8 carbon atoms and themedium-chain fatty acid having 10 carbon atoms, the rate of themedium-chain fatty acid having 10 carbon atoms is 75 to 95% by mass, andthe rate of the medium-chain fatty acid having 8 carbon atoms is 5 to25% by mass.

A fourth aspect of the present invention provides the concentratedliquid diet according to any one of the first to third aspects, in whichthe triglyceride is included in an amount of 2.6 to 10 g per 100 kcal ofthe energy of the concentrated liquid diet.

Effects of the Invention

According to the present invention, n-octanoic acid that is a fatty acidhaving 8 carbon atoms and n-decanoic acid that is a fatty acid having 10carbon atoms are selected as medium-chain fatty acids that constitute atriglyceride, and n-decanoic acid is included at a rate greater thann-octanoic acid; therefore, ingestion of a large amount of medium-chainfatty acids having favorable energy efficiency is enabled withoutsignificantly straining the stomach.

Also, in the case of patients prior to and/or following an operation, itis necessary to promptly supply energy and proteins for repairing thedamaged tissue. Thus, according to the present invention, sincemedium-chain fatty acids that are quickly absorbed in thegastrointestinal tract, and degraded extremely fast in the liver andenergized are contained in a large amount, the energy can be efficiencysupplied. Therefore, utilization in repairing the tissue in a body isenabled without excessively consuming the proteins as an energy source,whereby recovery in an early stage can be expected.

PREFERRED MODE FOR CARRYING OUT THE INVENTION

Hereinafter, embodiments of the present invention will be explained indetail.

The concentrated liquid diet of the present invention is characterizedby being a concentrated liquid diet having a total amount of amedium-chain fatty acid having 8 carbon atoms and a medium-chain fattyacid having 10 carbon atoms included as constitutive fatty acids of atriglyceride being 2.5 to 8.0 g per 100 kcal of the energy of theconcentrated liquid diet, the concentrated liquid diet having in thetotal mass of the medium-chain fatty acid having 8 carbon atoms and themedium-chain fatty acid having 10 carbon atoms the rate of themedium-chain fatty acid having 10 carbon atoms being no less than 60% bymass, and the rate of the medium-chain fatty acid having 8 carbon atomsbeing no greater than 40% by mass.

According to the concentrated liquid diet of the present invention, thetotal amount of a medium-chain fatty acid having 8 carbon atoms and amedium-chain fatty acid having 10 carbon atoms included as constitutivefatty acids of the triglyceride is set to be 2.5 to 8.0 g per 100 kcalof the energy of the concentrated liquid diet for efficiently supply anenergy. Moreover, in order to reduce strain on the stomach due toingestion of the triglyceride in a large amount at a single time, in thetotal mass of the medium-chain fatty acid having 8 carbon atoms and themedium-chain fatty acid having 10 carbon atoms the rate of themedium-chain fatty acid having 10 carbon atoms is set to be no less than60% by mass, and the rate of the medium-chain fatty acid having 8 carbonatoms in the same total mass is set to be no greater than 40% by mass.

(Concentrated Liquid Diet)

The term “concentrated liquid diet” herein means an enteral formula or aparenteral formula having at least 0.8 kcal/g (ml) of energy used forsupplying necessary nutrition, and used as a food or a medical drug. Theconcentrated liquid diet in the present invention may be in the form ofa liquid, gel, etc., upon ingestion but may be in the form of powderbefore ingestion. In the concentrated liquid diet of the presentinvention, it is not necessary to include well-balanced nutrients suchas proteins, lipids, glucides, minerals and vitamins, and rather maycontain lipids as a main calorie source. Also, the concentrated liquiddiet of the present invention may be eaten as a soup prepared byblending an ingredient such as pumpkin, corn, or onion (paste, groundproduct, powder, or the like). Furthermore, a food with a low saltcontent and high energy can be produced by setting the blend ratio so asto give a salt content per meal being no greater than 50% by mass ofthat provided by similar types of foods. For example, in the case of asoup, a soup having a low salt and protein contents and high energy canbe produced by blending such that the amount of a dietary salt added isreduced to make the amount of salt per meal of 0.4 g, and dextrin isincluded in place of proteinous food ingredients.

The concentrated liquid diet of the present invention is characterizedin that the total amount of a medium-chain fatty acid having 8 carbonatoms and a medium-chain fatty acid having 10 carbon atoms included asconstitutive fatty acids of the triglyceride is 2.5 to 8.0 g, andpreferably 2.5 to 6 g per 100 kcal of the energy of the concentratedliquid diet. Since the concentrated liquid diet is often used forpatients who must ingest necessary nutritional components while securingthe energy, the blend ratio of the nutritional components is preferablyrepresented by the amount per 100 kcal of the energy of the concentratedliquid diet. When the amount falls within the above range, even in thecase of patients prior to and/or following an operation who must bepromptly supplied with an energy and proteins, necessary energy can beefficiently supplied from a medium-chain fatty acid having 8 carbonatoms and a medium-chain fatty acid having 10 carbon atoms; therefore,the proteins can be utilized for repairing the damaged tissue withoutbeing consumed as energy, whereby recovery in an early stage can beexpected. It is to be noted that the energy per gram of lipids is 9kcal.

Although the concentrated liquid diet of the present invention containsa triglyceride, the triglyceride may be either a single acidtriglyceride including only a medium-chain fatty acid having 8 or 10carbon atoms as a constitutive fatty acid, or a mixed acid triglycerideincluding medium-chain fatty acids having 8 and 10 carbon atoms as aconstitutive fatty acid. In the case of the mixed acid triglyceride,binding position of each medium-chain fatty acid to glycerin is notparticularly limited. Also, in the case of the mixed acid triglyceride,a part of the constitutive fatty acids may include a medium-chain fattyacid other than those having 8 or 10 carbon atoms, and a long-chainfatty acid may be included.

In addition, the concentrated liquid diet of the present invention ischaracterized in that in the total mass of the medium-chain fatty acidhaving 8 carbon atoms and the medium-chain fatty acid having 10 carbonatoms included as constitutive fatty acids of the triglyceride the rateof the medium-chain fatty acid having 10 carbon atoms is no less than60% by mass, and the rate of the medium-chain fatty acid having 8 carbonatoms in the same total mass is no greater than 40% by mass. In otherwords, the rate of the medium-chain fatty acid having 10 carbon atoms is60 to 100% by mass, and the rate of the medium-chain fatty acid having 8carbon atoms is 0 to 40% by mass. Preferably, the rate of themedium-chain fatty acid having 10 carbon atoms is 60 to 95% by mass, andthe rate of the medium-chain fatty acid having 8 carbon atoms is 5 to40% by mass. More preferably, the rate of the medium-chain fatty acidhaving 10 carbon atoms is 75 to 95% by mass, and the rate of themedium-chain fatty acid having 8 carbon atoms is 5 to 25% by mass. Mostpreferably, the rate of the medium-chain fatty acid having 10 carbonatoms is 80 to 95% by mass, and the rate of the medium-chain fatty acidhaving 8 carbon atoms is 5 to 20% by mass. When the rate falls withinthe above range, strain on the stomach such as heavy stomach feeling andirritation is limited even if ingested in a large amount at a singletime, and favorable flow performance of the triglyceride is attainedleading to superior handlability. It is to be noted that the rate of themedium-chain fatty acid having 10 carbon atoms may be 100% by mass;however, since n-decanoic acid has a melting point of 31° C. and is thuseasily hardened, a fatty acid not having 10 carbon atoms such as, forexample, n-octanoic acid that is a saturated fatty acid having 8 carbonatoms, is preferably included in the range described above in order toachieve even superior handlability.

In the concentrated liquid diet of the present invention, themedium-chain fatty acids each having 8 and 10 carbon atoms included asconstitutive fatty acids of the triglyceride are preferably saturatedfatty acids. For example, the saturated fatty acid having 8 carbon atomsis exemplified by n-octanoic acid, whereas the saturated fatty acidhaving 10 carbon atoms is exemplified by n-decanoic acid. Themedium-chain fatty acid is quickly absorbed in the gastrointestinaltract and degraded extremely fast in the liver; therefore, the energycan be efficiency supplied by the concentrated liquid diet containing alarge amount of the medium-chain fatty acid.

Although the method for producing the triglyceride is not particularlylimited, for example, a triglyceride including a medium-chain fatty acidhaving 8 carbon atoms and a medium-chain fatty acid having 10 carbonatoms as constitutive fatty acids may be obtained by allowing anesterification reaction using a medium-chain fatty acid having 8 carbonatoms and a medium-chain fatty acid having 10 carbon atoms derived fromcoconut oil or palm kernel oil, and glycerin as raw materials.Conditions of the esterification reaction are not particularly limited,and the reaction may be allowed either under pressure in the absence ofboth a catalyst and a solvent, or using a catalyst and/or a solvent.Alternatively, the triglyceride including a medium-chain fatty acidhaving 8 carbon atoms and a medium-chain fatty acid having 10 carbonatoms as constitutive fatty acids may be obtained by squeezing andextracting oilseeds of a genetic recombinant plant as a raw material, orthe triglyceride can be also produced using a medium-chain fatty acidhaving 8 carbon atoms and a medium-chain fatty acid having 10 carbonatoms obtained from an oilseed of a genetic recombinant plant as a rawmaterial.

As a method for adjusting the rate of fatty acids constituting thetriglyceride, for example, a method in which after a simple triglycerideconsisting of n-octanoic acid that is a medium-chain fatty acid having 8carbon atoms and a simple triglyceride consisting of n-decanoic acidthat is a medium-chain fatty acid having 10 carbon atoms are produced,they are mixed to give a desired rate, or a method in which n-octanoicacid and n-decanoic acid are prepared at a desired rate beforehand andallowed to form ester bonds with glycerin, and the like may beexemplified.

As a method for verifying the rate of the medium-chain fatty acids eachhaving 8 and 10 carbon atoms in the total mass of the medium-chain fattyacid having 8 carbon atoms and the medium-chain fatty acid having 10carbon atoms included as the constitutive fatty acids of thetriglyceride, for example, a method in which fatty acids constitutingthe triglyceride are subjected to methyl esterification, followed by aquantitative determination analysis carried out by gas chromatographymay be exemplified.

In the concentrated liquid diet of the present invention, a fat and oilmay be contained as a lipid in addition to the triglyceride used in thepresent invention, and for example, may include soybean oil, rapeseedoil, high-oleic rapeseed oil, corn oil, sesame oil, sesame salad oil,Japanese basil oil, linseed oil, peanut oil, high-linoleic saffloweroil, high-oleic safflower oil, sunflower oil, high-oleic sunflower oil,mid oleic sunflower oil, cotton seed oil, grape seed oil, macadamia nutoil, hazelnut oil, pumpkin seed oil, walnut oil, camellia oil, tea seedoil, perils oil, borage oil, olive oil, rice oil, rice bran oil, wheatgerm oil, palm oil, palm kernel oil, coconut oil, cacao butter, beeftallow, lard, chicken fat, milk fat, fish oil, seal oil, algal oil, fatsand oils thereof prepared by lowering the saturation by bleeding, andmixed fats and oils of the same, hydrogenated fats and oils,fractionated fats and oils, interesterified fats and oils, and the like.It should be noted that the concentrated liquid diet as a wholepreferably contains 2.6 to 10 g of the triglyceride per 100 kcal of theenergy of the concentrated liquid diet in the present invention.

Also, in addition thereto, various types of nutritional components suchas proteins, glucides, vitamins and minerals, and food additives such asa stabilizer, an emulsifying agent and a flavor may be included in theconcentrated liquid diet of the present invention to meet the object inthe range not to impair the effects of the present invention. Althoughthe protein is not particularly limited, milk proteins, soybeanproteins, egg yolk proteins, or degradation products of the same may beincluded. In addition, also the glucide is not particularly limited, andglucose, sucrose, fructose, dextrin, starch, or processed products ofthe same may be included. Further, as ingredients of the concentratedliquid diet, paste, ground products, powdered and the like of pumpkin,corn, onion, etc., may be used.

The amount of concentrated liquid diet of the present inventionadministered is predetermined appropriately depending on the symptom ofthe subject when used as a medical drug, whereas the amount is notparticularly limited when used as a food, and may be predeterminedsimilarly to common foods.

The form of packaging the concentrated liquid diet of the presentinvention is not particularly limited, and may be arbitrarily selectedto meet the object as far as it is generally used for concentratedliquid diets. For example, can, paper vessel, aluminum laminated pouch,bottle, and the like may be exemplified. It is to be noted that theconcentrated liquid diet of the present invention is subjected to ahigh-temperature sterilization treatment, followed by packing into avessel in a sterilized clean room or the like, alternatively afterpacked in vessel once, the concentrated liquid diet of the presentinvention may be subjected to retort sterilization.

EXAMPLES

Next, the present invention will be explained in more detail by way ofseveral examples, but the present invention is not limited thereto.

[Production of Triglyceride]

Production Example 1 Method for Producing Glycerol Tri-n-Octanoate

n-Octanoic acid (manufactured by Miyoshi Oil & Fat Co., Ltd.) in anamount of 570 g and 110 g of glycerin (manufactured by Miyoshi Oil & FatCo., Ltd.) were mixed, and a reaction was allowed while dehydrating at240° C. for 24 hrs to obtain glycerol tri-n-octanoate.

Production Example 2 Method for Producing Glycerol Tri-n-Decanoate

n-Decanoic acid (manufactured by Miyoshi Oil & Fat Co., Ltd.) in anamount of 850 g and 140 g of glycerin (manufactured by Miyoshi Oil & FatCo., Ltd.) were mixed, and a reaction was allowed while dehydrating at240° C. for 24 hrs to obtain glycerol tri-n-decanoate.

REFERENCE EXAMPLES

First, results of investigation in animals are shown as ReferenceExamples.

[Test for Investigating Irritation of Gastric Mucosa in Rat]

Rats were administered with emulsions for tests having varying blendratios of glycerol tri-n-octanoate and glycerol tri-n-decanoate toinvestigate the relationship between the constitutive fatty acids of thetriglyceride and irritation of gastric mucosa.

[Preparation of Emulsion for Tests]

Reference Example 1

To water at 70° C. were added casein, dextrin and an emulsifying agent,and mixed with a disperser. Thereto was added a mixture of the glyceroltri-n-octanoate produced by the method of Production Example 1, and theglycerol tri-n-decanoate produced by the method of Production Example 2at a ratio of 40:60, followed by emulsification with ultrasound toobtain an emulsion for tests. The blend ratios are shown in Table 1.

TABLE 1 Composition of Emulsions for Tests Comparative ReferenceReference Reference Reference Example 1 Example 2 Example 3 Example 1n-Octanoic Acid: 40:60 20:80 0:100 60:40 n-Decanoic Acid in TriglycerideComponent Composition (parts by mass) Triglyceride 50 50 50 50 Casein 55 5 5 Dextrin 5 5 5 5 Emulsifying agent 1 1 1 1 Water 39 39 39 39

Reference Example 2

An emulsion for tests was obtained in a similar manner to ReferenceExample 1 except that the glycerol tri-n-octanoate produced by themethod of Production Example 1, and the glycerol tri-n-decanoateproduced by the method of Production Example 2 mixed at a ratio of 20:80was used as the triglyceride.

Reference Example 3

An emulsion for tests was obtained in a similar manner to ReferenceExample 1 except that the glycerol tri-n-decanoate produced by themethod of Production Example 2 was used as the triglyceride.

Comparative Reference Example 1

An emulsion for tests was obtained in a similar manner to ReferenceExample 1 except that the glycerol tri-n-octanoate produced by themethod of Production Example 1, and the glycerol tri-n-decanoateproduced by the method of Production Example 2 mixed at a ratio of 60:40was used as the triglyceride.

[Test Method 1] Reference Examples 1 to 3, and Comparative ReferenceExample 1

Five male 10-week old Wistar rats having a body weight of about 200 g(Japan SLC, Inc.) as one test group were subjected to tests byadministration. Each emulsion for tests (Reference Examples 1 to 3, andComparative Reference Example 1) prepared by the aforementioned methodwas orally administered to the rat after fasting for 18 hrs. The amountof the triglyceride administered was 2 g per kg of body weight. Afterplacing at rest for 1 hour following the administration, an incision wasmade in the abdomen under anesthesia, and the stomach was extirpated.Then, the extirpated stomach was incised along the greater curvature,and the gastric mucosa was washed with physiological saline and visuallyobserved, with use of a loupe as needed. It should be noted thatevaluation in connection with the irritation of gastric mucosa was madein accordance with a method described in a document (Yakugaku Zasshi 89(8): 1114-1118, 1978). The criteria of evaluation are shown below.

[Criteria of Evaluation]

(−): Nine or less areas of patchy redness found.

(+): Ten or more areas of patchy redness found, and sum total of eachlength of erosion being no greater than 2 mm.

(++): Twenty or more areas of patchy redness found, and sum total ofeach length of erosion being no greater than 10 mm.

(+++): Sum total of each length of ulcer, or erosion being no less than10 mm.

It is to be noted that when evaluation was made as (−), the number ofareas of patchy redness was counted.

[Test Method 2] Positive Control Group

Similar method to Test Method 1 was carried out except that ethanol wasadministered.

[Test Method 3] Negative Control Group

A similar method to the Test Method 1 was carried out except thatphysiological saline was administered.

TABLE 2 Test for Investigating Irritation of Gastric Mucosa of RatComparative Control Group Positive Comparative Test group NegativeControl Reference Reference Reference Reference Control Group Example 1Example 1 Example 2 Example 3 Group Dose 2 2 2 2 2 2 (g/kg · BW)Irritation of (+++) (−) (−) (−) (−) (−) gastric mucosa Number of − 5.6 ±0.5 4.0 ± 0.6* 2.2 ± 0.5* 2.6 ± 0.7* 2.0 ± 0.5* areas of patchy rednessMean ± SD *Significantly different as compared with ComparativeReference Example 1 (P < 0.05)

Results of evaluation of irritation of gastric mucosa and the number ofareas of patchy redness of the rats orally administered with eachemulsion for tests are shown in Table 2. Erosion or ulceration of thegastric mucosa was not found in any of the groups orally administeredwith the emulsion for tests of the present invention (Reference Examples1 to 3), and more than nine areas of patchy redness was not found. Thus,irritation of gastric mucosa was evaluated as negative (−) for thesegroups. Therefore, it was ascertained that even if the medium-chainfatty acid is administered in an amount corresponding to about 120 g per60 kg of the body weight of a human, gastric mucosa would not besignificantly affected.

When compared in more detail, as the rate of n-decanoic acid that is amedium-chain fatty acid having 10 carbon atoms increased, the number ofareas of patchy redness decreased. Reference Examples 1 to 3 exhibitedsignificantly lower values as compared with Comparative ReferenceExample 1, and particularly, Reference Examples 2 and 3 exhibited thenumber of redness equivalent to the Negative Control Group in whichphysiological saline was administered.

From these results, it was revealed that irritation of gastric mucosacan be reduced by increasing the rate of n-decanoic acid that is amedium-chain fatty acid having 10 carbon atoms than n-octanoic acid thatis a medium-chain fatty acid having 8 carbon atoms as the constitutivefatty acid of the triglyceride blended in the emulsion for tests.

EXAMPLES Test for Investigating Discomfort of the Upper Abdomen in Human

Concentrated liquid diets having varying rates of glyceroltri-n-octanoate and glycerol tri-n-decanoate were administered to human,and thus a relationship between the constitutive fatty acids of thetriglyceride and the influence on perception of upper abdominalsensation was investigated.

[Preparation of Concentrated Liquid Diet]

Preparation Example 1 Liquid Diets for Blend 1 to 3

To water at 70° C. were added casein, whole milk powder, white superiorsoft sugar, dextrin and an emulsifying agent in this order, and mixedwith a disperser. To the mixture was added the glycerol tri-n-octanoateproduced by the method of Production Example 1 while stirring with ahomomixer, whereby liquid diets for blend 1 to 3 were obtained. Theblend ratio is shown in Table 3.

Preparation Example 2 Liquid Diets for Blend 4 to 6

To water at 70° C. were added casein, whole milk powder, white superiorsoft sugar, dextrin and an emulsifying agent in this order, and mixedwith a disperser. To the mixture was added the glycerol tri-n-decanoateproduced by the method of Production Example 2 while stirring with ahomomixer, whereby liquid diets for blend 4 to 6 were obtained. Theblend ratio is shown in Table 3.

TABLE 3 Composition of liquid diet for blend 1 2 3 4 5 6 n-OctanoicAcid:n-Decanoic Acid in Triglyceride 100:0 100:0 100:0 0:100 0:100 0:100Component Blend (g) Triglyceride 98.91 197.64 256.71 197.82 395.29236.96 Casein 65.94 65.88 57.05 131.88 131.76 52.66 Whole milk 65.9465.88 57.05 131.88 131.76 52.66 powder White superior 32.97 32.94 28.5265.94 65.88 26.33 soft sugar Dextrin 461.58 230.58 0.00 923.17 461.170.00 Emulsifying 2.97 5.93 7.70 5.93 11.86 7.11 agent Water 2571.692701.14 2452.98 5143.37 5402.28 2264.29 Total 3300.00 3300.00 2860.006600.00 6600.00 2640.00

Example 1

The liquid diet for blend 1 prepared by the method of PreparationExample 1 in an amount of 600 g, and the liquid diet for blend 4prepared by the method of Preparation Example 2 in an amount of 900 gwere mixed to obtain a concentrated liquid diet. After thus obtainedconcentrated liquid diet of each 100 g was packaged by sealing into aretort vessel, retort sterilization (121° C., for 15 min) was carriedout, and divided so as to be ingestible for one meal. The amount of eachcomponent per meal is shown in Table 4.

Example 2

The liquid diet for blend 1 prepared by the method of PreparationExample 1 in an amount of 300 g, and the liquid diet for blend 4prepared by the method of Preparation Example 2 in an amount of 1,200 gwere mixed to obtain a concentrated liquid diet. Packaging andsterilization were carried out similarly to Example 1. The amount ofeach component per meal is shown in Table 4.

Example 3

A concentrated liquid diet was obtained from only the liquid diet forblend 4 prepared by the method of Preparation Example 2. Packaging andsterilization were carried out similarly to Example 1. The amount ofeach component per meal is shown in Table 4.

Example 4

The liquid diet for blend 2 prepared by the method of PreparationExample 1 in an amount of 600 g, and the liquid diet for blend 5prepared by the method of Preparation Example 2 in an amount of 900 gwere mixed to obtain a concentrated liquid diet. Packaging andsterilization were carried out similarly to Example 1. The amount ofeach component per meal is shown in Table 4.

Example 5

The liquid diet for blend 2 prepared by the method of PreparationExample 1 in an amount of 300 g, and the liquid diet for blend 5prepared by the method of Preparation Example 2 in an amount of 1,200 gwere mixed to obtain a concentrated liquid diet. Packaging andsterilization were carried out similarly to Example 1. The amount ofeach component per meal is shown in Table 4.

Example 6

A concentrated liquid diet was obtained from only the liquid diet forblend 5 prepared by the method of Preparation Example 2. Packaging andsterilization were carried out similarly to Example 1. The amount ofeach component per meal is shown in Table 4.

Comparative Example 1

The liquid diet for blend 1 prepared by the method of PreparationExample 1 in an amount of 900 g, and the liquid diet for blend 4prepared by the method of Preparation Example 2 in an amount of 600 gwere mixed to obtain a concentrated liquid diet. Packaging andsterilization were carried out similarly to Example 1. The amount ofeach component per meal is shown in Table 5.

Comparative Example 2

The liquid diet for blend 2 prepared by the method of PreparationExample 1 in an amount of 900 g, and the liquid diet for blend 5prepared by the method of Preparation Example 2 in an amount of 600 gwere mixed to obtain a concentrated liquid diet. Packaging andsterilization were carried out similarly to Example 1. The amount ofeach component per meal is shown in Table 5.

Comparative Example 3

The liquid diet for blend 3 prepared by the method of PreparationExample 1 in an amount of 900 g, and the liquid diet for blend 6prepared by the method of Preparation Example 2 in an amount of 600 gwere mixed to obtain a concentrated liquid diet. Packaging andsterilization were carried out similarly to Example 1. The amount ofeach component per meal is shown in Table 5.

Comparative Example 4

The liquid diet for blend 3 prepared by the method of PreparationExample 1 in an amount of 600 g, and the liquid diet for blend 6prepared by the method of Preparation Example 2 in an amount of 900 gwere mixed to obtain a concentrated liquid diet. Packaging andsterilization were carried out similarly to Example 1. The amount ofeach component per meal is shown in Table 5.

TABLE 4 Composition of concentrated liquid diet Exam Exam Exam Exam ExamExam ple 1 ple 2 ple 3 ple 4 ple 5 ple 6 n-Octanoic Acid:n-Decanoic Acidin Triglyceride 40:60 20:80 0:100 40:60 20:80 0:100 Total amount ofmedium-chain fatty acid having 8 carbon atoms and medium-chain fattyacid having 10 carbon atoms included as constitutive fatty acids oftriglyceride (g/100 kcal) 2.8 2.8 2.8 5.6 5.6 5.6 Component Amountingested (g) per meal Triglyceride 3.00 3.00 3.00 6.00 6.00 6.00 Casein2.00 2.00 2.00 2.00 2.00 2.00 Whole milk 2.00 2.00 2.00 2.00 2.00 2.00powder White superior 1.00 1.00 1.00 1.00 1.00 1.00 soft sugar Dextrin14.00 14.00 14.00 7.00 7.00 7.00 Emulsifying 0.09 0.09 0.09 0.18 0.180.18 agent Water 78.00 78.00 78.00 82.00 82.00 82.00 Total amount 100.09100.09 100.09 100.18 100.18 100.18 Energy (kcal) 100 100 100 100 100 100

TABLE 5 Composition of concentrated liquid diet Comparative ComparativeComparative Comparative Example 1 Example 2 Example 3 Example 4n-Octanoic Acid: 60:40 60:40 60:40 40:60 n-Decanoic Acid in TriglycerideTotal amount of medium-chain 2.8 5.5 8.3 8.3 fatty acid having 8 carbonatoms and medium-chain fatty acid having 10 carbon atoms included asconstitutive fatty acids of triglyceride (g/100 kcal) Component Amountingested (g) per meal Triglyceride 3.00 6.00 9.00 9.00 Casein 2.00 2.002.00 2.00 Whole milk powder 2.00 2.00 2.00 2.00 White superior softsugar 1.00 1.00 1.00 1.00 Dextrin 14.00 7.00 0.00 0.00 Emulsifying agent0.09 0.18 0.27 0.27 Water 78.00 82.00 86.00 86.00 Total amount 100.09100.18 100.27 100.27 Energy (kcal) 100 100 100 100[Test Method]

Tests were carried out on eighteen healthy adult men and women (20 to 60years old) who were able to sense discomfort of the upper abdomen suchas heavy stomach feeling by ingestion of a test meal in a preliminarytest. The test conditions are shown in Table 6.

In each group, the same subject was allowed to ingest the concentratedliquid diets of Comparative Examples and Examples. On the next day ofthe test day on which one concentrated liquid diet was ingested, thetest was not subsequently carried out, and the following test wascarried out one or more day after the next day.

On the day before the test, the following items were instructed tofollow. (1) Record contents and time and meal time of the dinner; and(2) refrain from drinking alcohol, overeating and overdrinking, and anymatter which may lead to strain on the stomach, and avoid from takingsomething other than water after 21:00 PM.

In addition, on the day of the test, the following items were instructedto follow. (1) Take a standard meal (water and jelly) for breakfastbefore 07:00 AM, and avoid taking anything other than water thereafter,(2) Fill in a questionnaire in connection with usual state of thestomach before the test, (3) Fill in a questionnaire in connection withoccurrence of discomfort and the extent thereof of the abdomen from 15min to 3 hrs after taking the food at 15 minute intervals, (4) keep astate quiet during the test in terms of both mind and body, and refrainfrom phone communication, and (5) take fluid ad libitum each with a cuphaving a volume of about 50 ml, but refrain from intake in a largeamount.

TABLE 6 test condition Amount of triglyceride Number Group ingestedConcentrated liquid diet of subjects 1 3 g Examples 1 to 3, Comparative6 persons Example 1 2 6 g Examples 4 to 6, Comparative 5 persons Example2 3 9 g Comparative Examples 3 and 4 7 persons

The questionnaire in the test included five items of “feeling irritationof the upper abdomen”, “feeling sense of distension”, “getting nausea”,“belching” and “feeling warmth of upper abdomen” to fill in to rate on a4-point scale of “absent”, “slightly present”, “present” and“significantly present”. These were scored, and individual scores ofeach item and total score of each item were calculated, and comparisonwas made. Details of the evaluation score are shown below.

[Evaluation Score]

score 0: absent

score 1: slightly present

score 2: present

score 3: significantly present

TABLE 7 Test for Investigating Discomfort of the Upper Abdomen of Human(triglyceride 3 grams-ingested group) Concentrated liquid dietComparative Example 1 Example 1 Example 2 Example 3 n-Octanoic Acid:60:40 40:60 20:80 0:100 n-Decanoic Acid in Triglyceride Total amount ofmedium-chain 2.8 2.8 2.8 2.8 fatty acid having 8 carbon atoms andmedium-chain fatty acid having 10 carbon atoms included as constitutivefatty acids of triglyceride (g/100 kcal) Evaluation items Evaluationscore Feeling irritation of the upper abdomen 3.8 ± 5.6 5.2 ± 7.0 2.8 ±4.3  2.8 ± 4.4** Sensing distension  8.5 ± 10.7   6.3 ± 10.3**  5.8 ±8.4**  4.0 ± 4.8** Getting nausea 0.5 ± 0.8  0.2 ± 0.4** 1.2 ± 2.4 0.5 ±1.2 Belching 1.2 ± 1.9 0.7 ± 1.2 0.3 ± 0.5 1.5 ± 2.0 Feeling warmth ofupper abdomen 2.5 ± 3.8 1.0 ± 1.3 0.5 ± 0.8 1.2 ± 1.8 Total score 16.5 ±16.2 13.3 ± 16.1 10.7 ± 12.2  10.0 ± 10.1* Mean ± SD **Greater tendencyas compared with Comparative Example 1 (0.1 > P > 0.05) *Significantlydifferent as compared with Comparative Example 1 (P < 0.05)

TABLE 8 Test for Investigating Discomfort of the Upper Abdomen of Human(triglyceride 6 grams-ingested group) Concentrated liquid dietComparative example 2 Example 4 Example 5 Example 6 n-Octanoic Acid:60:40 40:60 20:80 0:100 n-Decanoic Acid in Triglyceride Total amount ofmedium-chain 5.5 5.6 5.6 5.6 fatty acid having 8 carbon atoms andmedium-chain fatty acid having 10 carbon atoms included as constitutivefatty acids of triglyceride (g/100 kcal) Evaluation items Evaluationscore Feeling irritation of the upper abdomen 3.2 ± 5.2 2.8 ± 3.8 2.0 ±2.8  0.2 ± 0.4  Sensing distension 3.0 ± 3.1 2.4 ± 4.8 0.6 ± 0.9** 0.0 ±0.0* Getting nausea 0.0 ± 0.0 0.0 ± 0.0 0.0 ± 0.0  0.0 ± 0.0  Belching1.8 ± 2.9  1.2 ± 2.7* 0.0 ± 0.0*  1.0 ± 2.2* Feeling warmth of upperabdomen 3.4 ± 2.4  2.2 ± 2.7** 1.4 ± 1.9** 1.8 ± 2.5  Total score 11.4 ±10.9 8.6 ± 8.9 4.0 ± 3.4** 3.0 ± 4.5* Mean ± SD **Greater tendency ascompared with Comparative Example 2 (0.1 > P > 0.05) *Significantlydifferent as compared with Comparative Example 2 (P < 0.05)

TABLE 9 Test for Investigating Discomfort of the Upper Abdomen of Human(triglyceride 9 grams-ingested group) Concentrated liquid dietComparative Comparative example 3 example 4 n-Octanoic Acid: 60:40 40:60n-Decanoic Acid in Triglyceride Total amount of medium-chain 8.3 8.3fatty acid having 8 carbon atoms and medium-chain fatty acid having 10carbon atoms included as constitutive fatty acids of triglyceride (g/100kcal) Evaluation items Evaluation score Feeling irritation of the upperabdomen 3.9 ± 6.3 5.1 ± 7.6 Sensing distension 5.3 ± 7.2 4.6 ± 6.1Getting nausea 0.4 ± 0.8  3.1 ± 4.6** Belching 1.7 ± 1.5 1.7 ± 1.7Feeling warmth of upper abdomen 2.7 ± 4.3 3.6 ± 4.3 Total score 14.1 ±10.8 18.1 ± 15.0 Mean ± SD **Greater tendency as compared withComparative Example 3 (0.1 > P > 0.05)

The results are summarized for each amount of the triglyceride ingested.The results of 3 grams-ingested group (total amount of the medium-chainfatty acid having 8 carbon atoms and the medium-chain fatty acid having10 carbon atoms ingested: 2.8 g included as the constitutive fatty acidsof the triglyceride) are shown in Table 7; the results of 6grams-ingested group (total amount of the medium-chain fatty acid having8 carbon atoms and the medium-chain fatty acid having 10 carbon atomsingested: 5.5 or 5.6 g included as the constitutive fatty acids of thetriglyceride) are shown in Table 8; the results of 9 grams-ingestedgroup (total amount of the medium-chain fatty acid having 8 carbon atomsand the medium-chain fatty acid having 10 carbon atoms ingested: 8.3 gincluded as the constitutive fatty acids of the triglyceride) are shownin Table 9.

In the 3 grams-ingested group, lower values tended to be found forExample 3 as compared with Comparative Example 1 in connection with theitem “feeling irritation of the upper abdomen”. Also, in connection withthe “feeling sense of distension”, lower values tended to be found forExamples 1, 2 and 3. In addition, significantly lower values were foundfor Example 6 in connection with “total score” of each item.

In the 6 grams-ingested group, lower values tended to be found forExample 5 as compared with Comparative Example 2 in connection with“feeling sense of distension”, and significantly lower values were foundfor Example 6. In addition, significantly lower values were found forExamples 4, 5 and 6 in connection with “belching”. Moreover, lowervalues tended to be found for Examples 4 and 5 in connection with“feeling warmth of upper abdomen”. Additionally, in connection with“total score” of each item, lower values tended to be found for Example5, and significantly lower values were found for Example 6.

In the 9 grams-ingested group, higher values tended to be found forComparative Example 4 as compared with Comparative Example 3 inconnection with “getting nausea”; however, a significant difference wasnot found in connection with any item but almost the same results wererevealed.

Investigation of the relationship between the amount of the triglycerideingested, and the influence on the perception of upper abdominalsensations proves that in connection with “getting nausea”, lower valuestended to be found for Examples 1 and 4 as compared with ComparativeExample 4, whereas in connection with “feeling warmth of upper abdomen”,significantly lower values were found for Example 1, and lower valuestended to be found for Example 4 in connection with “total score”.

From the foregoing results, it was verified that with respect of fattyacids constituting a triglyceride, when the rate of the medium-chainfatty acid having 10 carbon atoms is higher than the rate of themedium-chain fatty acid having 8 carbon atoms, discomfort of the upperabdomen decreased. In addition, it was also verified that discomfort ofthe upper abdomen increased depending on the amount of the triglycerideingested.

Production Example 3 Method for Producing Mixed Medium-ChainTriglyceride

Glycerol tri-n-octanoate produced by a similar method to ProductionExample 1 in an amount of 2 kg, and glycerol tri-n-decanoate produced bya similar method to Production Example 2 in an amount of 8 kg were mixedto obtain 10 kg of a mixed medium-chain triglyceride (in the total massof the medium-chain fatty acid having 8 carbon atoms and themedium-chain fatty acid having 10 carbon atoms included as constitutivefatty acids of the triglyceride, the rate of the medium-chain fatty acidhaving 10 carbon atoms being 80% by mass, and the rate of themedium-chain fatty acid having 8 carbon atoms being 20% by mass).

[Preparation of Concentrated Liquid Diet]

Example 7

A retort concentrated liquid diet of coffee flavor blended as shown inTable 10 was produced. Specifically, to 7.047 kg of water at 70° C. wereadded 1.84 kg of reduced starch syrup and 0.31 kg of modified starch,and mixed with a disperser to permit dissolution. To the mixture wasgradually added 0.48 kg of the mixed medium-chain triglyceride producedby the method of Production Example 3 while stirring with a homomixer,followed by adding 0.3 kg of a coffee extract, 0.02 kg of a coffeeflavor and 0.003 kg of sodium bicarbonate to obtain 10 kg of aconcentrated liquid diet of coffee flavor. After each 125 g (for onemeal) of thus obtained concentrated liquid diet of coffee flavor waspacked into aluminum laminated pouches and sealed, a retort treatmentwas carried out at 120° C. for 20 min, and cooled to produce a retortconcentrated liquid diet of coffee flavor. It should be noted that atotal amount of a medium-chain fatty acid having 8 carbon atoms and amedium-chain fatty acid having 10 carbon atoms included as constitutivefatty acids of the triglyceride per 100 kcal of the energy of thusproduced retort concentrated liquid diet of coffee flavor was 3.5(5.6/159×100=3.52) g, and the amount of the triglyceride per 100 kcal ofthe energy of the retort concentrated liquid diet was 3.8 g.

TABLE 10 Composition of retort concentrated liquid diet of coffee flavorAmount ingested (g) Blend Component per meal (% by mass) Reduced starchsyrup 23.0 18.4 Modified starch 3.9 3.1 Mixed medium-chain triglyceride6.0 4.8 Coffee extract 3.8 3.0 Coffee flavor 0.2 0.2 Sodium bicarbonate0.04 0.03 Water 88 70.47 Total 125 100.0 Energy (kcal) 159 —

Example 8

A retort concentrated liquid diet of tea flavor blended as shown inTable 11 was produced.

Specifically, to 7.19 kg of water at 70° C. were added 1.84 kg ofreduced starch syrup and 0.31 kg of modified starch, and mixed with adisperser to permit dissolution. To the mixture was gradually added 0.48kg of the mixed medium-chain triglyceride produced by the method ofProduction Example 3 while stirring with a homomixer, followed by adding0.16 kg of a tea extract and 0.02 kg of a tea flavor to obtain 10 kg ofa concentrated liquid diet of tea flavor. After each 125 g (for onemeal) of thus obtained concentrated liquid diet of tea flavor was packedinto aluminum laminated pouches and sealed, a retort treatment wascarried out at 120° C. for 20 min, and cooled to produce a retortconcentrated liquid diet of tea flavor. It should be noted that a totalamount of a medium-chain fatty acid having 8 carbon atoms and amedium-chain fatty acid having 10 carbon atoms included as constitutivefatty acids of the triglyceride per 100 kcal of the energy of thusproduced retort concentrated liquid diet of tea flavor was 3.5(5.6/159×100=3.52) g, and the amount of the triglyceride per 100 kcal ofthe energy of the retort concentrated liquid diet was 3.8 g.

TABLE 11 Composition of retort concentrated liquid diet of tea flavorAmount ingested (g) Blend Component per meal (% by mass) Reduced starchsyrup 23.0 18.4 Modified starch 3.9 3.1 Mixed medium-chain triglyceride6.0 4.8 Tea extract 2.0 1.6 Tea flavor 0.2 0.2 Water 90 71.9 Total 125100 Energy (kcal) 159 —

Example 9

Using the mixed medium-chain triglyceride produced by the method ofProduction Example 3, pumpkin, dextrin, modified starch, water andseasonings as basic ingredients, a pumpkin soup having low salt andprotein contents and high energy (concentrated liquid diet) was obtainedthat had the amount of the mixed medium-chain triglyceride, a proteincontent, a salt content, and a potassium content of 6 g, no greater than0.9 g, no greater than 0.4 g, and no greater than 100 mg, respectively,and had an energy per meal of 161 kcal. Each 142 g of thus obtainedpumpkin soup per meal was packed into an aluminum laminated pouch foreach meal and sealed, and subjected to a retort treatment to produce aretort pumpkin soup (retort concentrated liquid diet). It should benoted that a total amount of a medium-chain fatty acid having 8 carbonatoms and a medium-chain fatty acid having 10 carbon atoms included asconstitutive fatty acids of the triglyceride per 100 kcal of the energyof thus produced retort pumpkin soup was 3.5 (5.6/161×100=3.47) g, andthe amount of the triglyceride per 100 kcal of the energy of the retortconcentrated liquid diet was 3.7 g.

Example 10

Using the mixed medium-chain triglyceride produced by the method ofProduction Example 3, corn, onion, dextrin, modified starch, water andseasonings as basic ingredients, a corn soup having low salt and proteincontents and high energy (concentrated liquid diet) was obtained thathad the amount of the mixed medium-chain triglyceride, a proteincontent, a salt content, and a potassium content of 6 g, no greater than0.9 g, no greater than 0.4 g, and no greater than 100 mg, respectively,and had an energy per meal of 166 kcal. Each 141 g of thus obtained cornsoup per meal was packed into an aluminum laminated pouch for each mealand sealed, and subjected to a retort treatment to produce a retort cornsoup (retort concentrated liquid diet). It should be noted that a totalamount of a medium-chain fatty acid having 8 carbon atoms and amedium-chain fatty acid having 10 carbon atoms included as constitutivefatty acids of the triglyceride per 100 kcal of the energy of thusproduced retort corn soup was 3.4 (5.6/166×100=3.37) g, and the amountof the triglyceride per 100 kcal of the energy of the retortconcentrated liquid diet was 3.6 g.

A number of implementations have been described. Nevertheless, it willbe understood that various modifications may be made without departingfrom the spirit and scope of the disclosure. Accordingly, otherimplementations are within the scope of the following claims.

The invention claimed is:
 1. A concentrated liquid diet comprising oneor more medium-chain fatty acid triglycerides, wherein each of the oneor more medium-chain fatty acid triglycerides comprises at least one ofa medium-chain fatty acid having 8 carbon atoms and a medium-chain fattyacid having 10 carbon atoms as constitutive fatty acids of thetriglyceride; wherein the medium-chain fatty acids of the triglycerideshaving 10 carbon atoms are 60% to 95% of the total mass of themedium-chain fatty acids in the concentrated liquid diet; themedium-chain fatty acids of the triglycerides having 8 carbon atoms are5% to 40% of the total mass of the medium-chain fatty acids in theconcentrated liquid diet; and wherein the total amount of themedium-chain fatty acids of the triglycerides having 8 carbon atoms andthe medium-chain fatty acids of the triglycerides having 10 carbon atomsis 2.5 to 8.0 g per 100 kcal of the energy of the concentrated liquiddiet.
 2. The concentrated liquid diet according to claim 1, wherein thetotal amount of the medium-chain fatty acid having 8 carbon atoms andthe medium-chain fatty acid having 10 carbon atoms included asconstitutive fatty acids of the triglyceride is 2.5 to 6 g per 100 kcalof the energy of the concentrated liquid diet.
 3. The concentratedliquid diet according to claim 1, wherein the medium-chain fatty acidhaving 10 carbon atoms is 75 to 95% by mass, and the medium-chain fattyacid having 8 carbon atoms is 5 to 25% by mass.
 4. The concentratedliquid diet according to claim 2, wherein the medium-chain fatty acidhaving 10 carbon atoms is 75 to 95% by mass, and the medium-chain fattyacid having 8 carbon atoms is 5 to 25% by mass.
 5. The concentratedliquid diet according to claim 1, comprising the triglyceride in anamount of 2.6 to 10 g per 100 kcal of the energy of the concentratedliquid diet.
 6. The concentrated liquid diet according to claim 2,comprising the triglyceride in an amount of 2.6 to 10 g per 100 kcal ofthe energy of the concentrated liquid diet.
 7. The concentrated liquiddiet according to claim 3, comprising the triglyceride in an amount of2.6 to 10 g per 100 kcal of the energy of the concentrated liquid diet.8. The concentrated liquid diet according to claim 4, comprising thetriglyceride in an amount of 2.6 to 10 g per 100 kcal of the energy ofthe concentrated liquid diet.